This corn is fantastic! I've been using this recipe for a few years now, the only modification is that I subsitute milk for the cream; cuts down on the fat but tastes just as rich!

Reviewed On: Nov. 17, 2008

These rolls are great with just a couple modifications and I've been making them for a couple of years now with great success! First, they'll look more like "drop biscuits" but for the flavor and texture, it's so worth it; after cutting in the butter or butter-flavored shortening (both work great), add the milk slowly and mix just until the dough starts to pull away from the sides of the bowl. Don't knead them, and definitely don't over mix them either. Use a cookie sheet sprayed lightly with Pam and using a tablespoon, "drop" about a half-dollar sized amount onto the pan. For a different taste, try adding 1 tsp of garlic powder. Excellent!

Reviewed On: Nov. 7, 2008